Chocolate Zucchini Cake

By Sugar Salt Magic · 70 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 6-cup loaf pan (roughly 8x4 inch).
2. In a medium bowl, sift the cocoa powder, plain flour, baking powder, baking soda and salt. Add the dark brown sugar and whisk everything together, making sure there are no sugar lumps.
3. In a large bowl, whisk the eggs, whole milk, vegetable oil and vanilla extract until well mixed. Add the finely shredded zucchini and mix well.
4. Add half of the dry mixture to the wet ingredients and stir with a spatula. Then stir in the rest of the flour mixture until just combined.
5. Set aside a small handful of dark chocolate chips, then mix the rest into the batter until just combined.
6. Pour the batter into the prepared tin, level the top and scatter the reserved chocolate chips over it.
7. Bake for 55-60 minutes, until a toothpick inserted into the centre comes out with just a few sticky crumbs, not wet batter. Avoid testing near the chocolate chips.
8. Cool in the tin for 10 minutes, then move to a wire rack to cool completely.

Summarized from Sugar Salt Magic's video. Watch it for the details.